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4 ways to just smoke fat at home

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Smoked lard is an interesting product, suitable for both daily consumption and for festive meals. It goes well with fried, boiled potatoes, all kinds of salinity. Lard is often prepared sandwiches or just eat it as a separate dish.

Smoked bacon at home has always been popular among lovers of such delicacies. Smoked fat is easy. For this you need only a little time, home smokehouse plus a suitable recipe. Consider the different options for how to smoke fat, including the two main - cold and hot methods.

Nutritional value of the product

Fat is a relatively high-calorie product. The benefits of its use in reasonable proportions, of course, is, as well as harm with an excess. The recommended daily serving is 50–60 grams.

In 100 g of smoked bacon there are:

  • 1.5 g of protein
  • 50.8 g fat
  • 1.5 g of carbohydrates.

The average caloric content of the product - 815 kcal.

Cooking procedure

With a small volume of raw materials, you can use any metal container (old bucket or pan).

You will also need wood chips, sawdust and a suitable grate.

Smoking fat in a smokehouse in a cold way will require much more time, equipment and effort. For conditions of an apartment building, this method is not very successful.

Here among the avid smokers a clear consensus has long been established.

Another favorite of the smoke flora is alder. Twigs, juniper berries are also welcome.

Categorically coniferous woods are not suitable for making smoked products.

Salting and pickling recipes

After the fat is washed and cut into pieces of suitable size, you can proceed to salting it. For this you need to prepare a mixture of salt and spices. Usually, 120–150 g of coarse salt, a few bay leaves, slightly crushed through a press or chopped garlic are taken for one kilogram of fat. Other popular spices are coriander, red, black pepper, sweet paprika and others.

Uniform salting can be achieved by periodically shifting the bacon pieces. After which they need to be cleaned from the remnants of salt, rinse and dry. This is the essence of the classic dry salting method.

Marinade use

This variant of the preparation of lard, for example, before hot smoking, is used if it is necessary to achieve a sooner, more uniform salt distribution.

For a brine should be heated water in sufficient quantities. Further salt fall asleep, while stirring regularly. Determine the desired concentration using a raw chicken egg. In good brine it will float on the water surface.

Garlic cloves, black pepper, and other seasonings are often added to the brine. The main thing here is not to over-salt it: in an overly concentrated brine, the meat layers of bacon will be tough.

Next, the prepared pieces of bacon should be placed in a suitable container and pour the salt solution cooled to room conditions.

When the time of salting is over, the lard should be washed with water, cleaned of excess salt, dried with napkins or paper towels. Then it can be further dried by hanging in a ventilated room for a day. Insect safety is achieved by constructing a tissue canopy.

Based on 1 liter of water will need:

  • 100 g of salt
  • one teaspoon ground pepper mix,
  • one bay leaf

Smoked lard recipe (hot)

So, the harvested lard is salted, the smokehouse is ready for work, you can get down to the most interesting. Smoked recipes will be considered starting from the hot method.

The first step is to fill the bottom of the device with pre-stocked sawdust or wood chips. The amount of fuel depends solely on the volume of the smokehouse.

Above the wood, as a rule, there is a pan to collect fat, which will inevitably drain from the bacon. If you do not, fat, falling on a hot bottom, spoil the whole result of burnt flavors.

It will be better if there is enough space between the slices for free air circulation. Smokehouse top cover.

The smokehouse is then placed on a bonfire or barbecue, if it happens in country conditions, or on a gas stove.

As for the questions - what is the time and at what temperature does the whole process go? That hot smoking is carried out for half an hour to an hour at a smoking temperature of 80-90 degrees Celsius. Optimal conditions in order to always properly smoked fat, are determined by personal experience after several practical training.

After the end of the process come in different ways. You can get ready smoked immediately and immediately served to the table. The second option, recommended by professionals in this field, is to leave the smokehouse closed for a couple of hours. During this time, the process of smoking by inertia will fade to continue.

Anyway, the ready fat should be wrapped with a towel or a piece of cloth and allowed to cool in the refrigerator. Smoked lard is usually eaten chilled.

Cool way

Preparing smoked fat in a cold way is more difficult and time consuming. For indoor conditions you will need a smoke box.

In order to cook lard in this way, it must first be cut and salted using the methods described above.

After washing and drying, salted pork fat is placed in the smoking chamber. The process should be carried out at least eight hours at a temperature of 35-40 degrees Celsius. A certain amount of chunks can be rubbed with chopped garlic, spicy and sweet red pepper - it will turn out very tasty.

You need to store such fat, wrapped in paper or in an airtight container, in the refrigerator. The shelf life is determined by the time of salting and smoking.

Smoked Lard Liquid Smoke

Popular variant psevdokopcheniya. Chunks of pork and salted pork are boiled over low heat for 30-40 minutes in a special brine. For each liter of water take 120 grams of salt and the same concentrate of liquid smoke. You can improve the taste with your favorite spices. For coloring in the whetting appetites golden color can be added to the pickle of onion peel. After cooking, the lard should be dried in a draft.

As a result, bacon, processed with liquid smoke, will acquire a smoked taste, coupled with a smoky aroma. Then it remains only to rub its surface with crushed garlic and insist in the refrigerator for at least a day.

Popular and other methods of home cooking smoked fat. To do this, such household appliances as aerogrill and oven are often used.

Preparatory stage - pickling of fat

Buy fat preferably with a layer of meat and a thick layer of fat. Perfectly fit pieces from the abdomen, they are considered the softest. Preparation is an important step: they need to be washed under water and cut into large pieces. To cook really tasty smoked fat, it is necessary to marinate it correctly. You can choose the recipe which one you like best.

Salo is better to take with the meat layer

The first option is dry saline without water. It is considered to be long, as it will take at least two weeks for proper salting. During this period, the product will have time to absorb salt and spices in the right quantity. Pork should be rolled in spices and salt, and then put in a cold place for 14 days. Only after that it will be possible to process it in the smoking shed.

The second recipe is marinade. That is what people prefer to use, since the product is salted for 5 days and evenly soaked.

Ingredients:

  • salt,
  • garlic - 1 head,
  • bay leaf - 5 pieces,
  • dry mustard - 0.5 tsp,
  • spice.

All ingredients need to be mixed in a saucepan with water (garlic is cut into small pieces). Some people add extra sugar, but this is not necessary, the recipe is good without it. The fat itself should be placed in a plastic container, and then pour the resulting marinade. From above you should put a heavy object to provide oppression, and put the container in a cold place. After about a week, when the preparation is over, the fat can be cooked in a hot smoked way.

Smoked bacon with liquid smoke

Liquid smoke is actively used in the preparation of products for stores and at home. Pieces of bacon and meat with fat can be smoked using this concentrate. You do not have to cook on an open fire in a smokehouse - liquid smoke will help to achieve the taste of smoked food and give the product a smoke aroma. The recipe is very simple, and you can implement it at any time.

Liquid Smoke Solution

In 1 liter of water, add 6 tablespoons of cooking salt and the same amount of liquid smoke. If desired, you can put spices and bay leaf. You can even use onion peel, it will paint pieces of pork bacon in golden color.

Smoking fat at home with liquid smoke is performed as follows. It is boiled on low heat for about 40 minutes, then pulled out and dried in fresh air. Before serving, it is recommended to rub garlic product and hold in the refrigerator for about a day.

Hot way to smoke bacon in the oven

The oven is perfect in those cases, if there is no aerogrill. Lard hot smoked at home has a pleasant aroma and unusual taste. Before cooking it in the oven, it is necessary to stand in the marinade, the recipe of which is written above.

Lay out the foil on a baking sheet, on top of which put the pieces of pork. No need to put them on top of each other if you want to smoke properly. The oven must be lit and heated to a temperature of 90 ° C. After that, it fits grill with lard. Oven close for 40 minutes, then smoke hot smoked fat at home. Cooking time can be increased up to 2 hours if you need to smoke heavily. For brown crust, the temperature must be increased to 120 ° C.

Hot smoked bacon in the home smokehouse

Another way to hot-smoked bacon at home is to use a smokehouse designed for the apartment. This recipe will help to make the most delicious smoked food, which practically does not differ from that which is cooked in nature.

Smokehouse must be installed on the gas stove. Inside, put sawdust fruit tree, and place the grate with lard. It must first be salted to make it the most fragrant. Then spread out on the grid, while the pieces should not touch each other.

Under the smokehouse you need to light the stove fire. The fixture itself is covered with a lid so that the smoke treats the fat. About once every 10 minutes it is recommended to release it, slightly opening the lid. This will help to save the product from a bitter taste. So fat can cook from 30 minutes to several hours. It all depends on how much smoked product you need to get. It is recommended to check it regularly for readiness. It is not necessary to dry heavily, as juiciness will be lost. Serve will be possible when the fat is covered with a brownish crust. It is recommended to cool it first, and then cut it for serving. Smoked snack will be perfectly combined with potatoes, salted foods, mustard and bread. She will certainly like both the family and guests.

Pickling bacon before hot-smoked

When choosing a raw product, preference should be given to pieces from the belly of a pig - there is more soft fat. In addition, it should have a thick layer of fat and a fleshy layer.

For salting fat, two methods are used:

  1. dry method
  2. using marinade.

The dry method takes a fairly long period of time (about two weeks) and is used mainly by individual entrepreneurs preparing the product for sale in the markets. Those who want to pamper themselves and their guests with homemade lard prefer to cook it in a marinade.

To do this, the bacon is cut into slices of a length of ten to fifteen and a width of five to six centimeters and placed in a saucepan, then poured marinade. The taste of the product will be largely determined by the quality of the marinade, which can be prepared according to the below recipe.

How to cook marinade for salting salo

We give the composition of the necessary ingredients in 5 liters of the finished product:

  1. coarse salt - 125 grams
  2. dry garlic - half a tablespoon,
  3. fresh garlic - five to seven cloves,
  4. black pepper,
  5. bay leaf - five leaves,
  6. dry mustard - half a teaspoon.

The process of cooking smoked bacon

The rest of the ingredients are poured into the pan, while the bay leaves should be thoroughly crushed, and the cloves of fresh garlic should be thrown whole. Before using the marinade, it must be heated - in this case, the salt and spices will give their trace elements to water, and from there they will go into the product itself.

Fat is placed in a plastic container and filled with marinade, which should completely cover it. So that fat does not float to the surface, a pressure is put on it.

Pouring the marinade product should be placed in a cold place for five to six days.

After the bacon is salted, you can begin the process of smoking.

How to smoke fat in the smokehouse

In order to smoke lard in a smokehouse, fuel is needed, and chips from cherry, apple or alder are best for this purpose, the smoke from the combustion of which has a pleasant aroma. And in order to have enough smoke, before firing up the smokehouse, the chips should be lightly sprinkled with water.

The smoking process is as follows:

  • Salo is removed from the marinade, rinsed, and then wiped dry or suspended from a hook for drying.
  • After that, it is placed in a smoking cabinet, hung on hooks or placed on the grill, and it should be remembered that the distance between the pieces should be no less than one or two centimeters so that the product can smoke well from all sides.
  • Inside the cabinet it is necessary to maintain the temperature within 50-60 degrees. This is the best option for the fat to be smoked well, since at a higher temperature it will simply start to roast and lose all the juices, with the result that the product will be tough and tasteless.
  • The cooking time for smoked bacon is approximately one hour.

In the absence of a smokehouse, a skilled hostess will be able to cook lard directly in the oven.

How to smoke hot smoked bacon in the home oven

The only thing needed for this process is a roasting sleeve.

In addition to fat, the following ingredients are needed to prepare the product:

Their number depends on the weight of the selected piece and on the preferences of the manufacturer.

The process itself is as follows:

  1. The listed ingredients are mixed, and they rubbed fat.
  2. After that, it is laid in a sleeve for baking and placed in a refrigerator for 12 hours of infusion.
  3. Then the mixture is placed in the oven, heated to 130 degrees.
  4. The time of languor is 45-50 minutes and depends on the size of the pieces and the quality of the selected fat.

Some housewives to add lard flavor and color add to it liquid smoke.

In conclusion, we add that the fat cooked in the smokehouse will definitely be more tasty than that cooked in the oven, since the indescribable smell of burnt wood chips of fruit trees cannot be replaced.

Smoked lard flavors

After a long procedure of smoking, bacon acquires an incredible aroma and taste, as if it is saturated with "smoke".

The quality of the taste of the final product depends on:

  • selected piece (raw material),
  • way of smoking,
  • pickle.

Smoking methods

Before you start smoking, of course, you need to choose a convenient way, which only two: cold and hot. It is important to note that you need to follow all instructions exactly, because the product is very delicate and easy to spoil.

Cold smoking is ideal for those who want a lighter product, because the result of cold smoking is less greasy than hot. This method requires a special smokehouse.

There are difficulties, namely - the cooking process is very long and consists of several stages. Before you begin the process of smoking, raw materials must be salted for 2-3 weeks. To do this, you need to rub it with spices and salt and send to the refrigerator. After the required time has elapsed, the billet is removed and all the salt and spices are cleaned with a knife.

After handling the raw materials, it is necessary to load the chips of fruit trees into the smokehouse and hang the raw materials in the smoking box. The whole process will take another 2-3 days.

Hot smoking is a less time consuming process. Before him, salting of raw materials is also necessary, however, a maximum of one day. The procedure is the same as for the cold one: rub the preparation with spices, salt and garlic and leave it in the fridge for a day (less, but at least 8 hours). After this time, everything is also removed with a knife.

Raw materials are smoked in a special smokehouse, which is located directly above the flame. Перед укладкой продукт необходимо нарезать на некрупные куски, развести небольшой огонь (используя фруктовые деревья), поставить коптильню с салом над огнём и оставить на 30 минут-час до появления аппетитной корочки. Важно следить за костром, огонь не должен быть слишком большим, иначе заготовка может попросту сгореть.

После продукт снимается с коптильни и выкладывается на тарелку.

Dry way

The dry method is the easiest for salting the fat, but the end result is in no way inferior to the products after the most sophisticated marinade.

For such salting, you must take salt, pepper, dry mustard, garlic to taste (you can use any spices) and thoroughly rub lard on all sides, rubbing with effort for greater contact of the product with seasonings. Leave the fat in this form is necessary for a day in the case of hot smoked and for a week or two, if the cold option is chosen.

Marinade method

The method of liquid salting will also give the lard an unusual spicy taste, and there is nothing difficult in preparing the marinade. It is important that the dry ingredients remain the same (salt, spices, garlic), but they are mixed in soy sauce or other traditional liquids. The product is completely rubbed with marinade and placed in the refrigerator for the period necessary for impregnation.

In the hot smokehouse

Soft tasty lard is obtained after cooking it in a hot smokehouse.

  • To do this, you need to heat the smokehouse, fill it with fruit chips and make a fire.
  • After lay out the raw materials and leave it to smoke for half an hour.
  • Then cool completely and serve.

As a smokehouse, you can use the purchase "spetsmangali" or make it your own hands from improvised (old grill, pots with grills and more).

In the cold smokehouse

After cleaning the fat after salting, it must be placed in a prepared cold smokehouse (20-30 degrees) for 2-3 days, depending on size and preference in smoked products. If the product has become brown in color - it is completely ready and can be served on the table.

Video: recipe for cold smoked fat

This method requires prepared raw materials. (not less than a day in spices or marinade) put in a heat-resistant container and sent to the oven, heated to 120-130 degrees. You can determine the readiness by the characteristic spicy smell and smoked appearance.

Video: how to smoke fat in the oven

On the gas stove in the cauldron

To prepare the fat in the cauldron we will need:

  • deep cauldron with a lid
  • pickled bacon,
  • foil,
  • lattice,
  • chips (alder and fruit).

So, all the ingredients are ready, proceed to cooking.

  1. We take a cauldron and fill it with a small amount of chips.
  2. Wrap the grid with foil and put it inside the cauldron.
  3. Put the fat on top (skin down).
  4. Cover tightly and set on a large fire.
  5. Cook for 15 minutes without lifting the lid, and without removing the fire.
  6. Let cool and put in the refrigerator overnight. Salo is ready.

In convection oven

It is very easy to make lard in the convection oven, and most importantly - quickly. To do this, you need to marinate it just as for hot smoking, after cleansing from salt and spices - smear the fat with "liquid smoke" and leave for another hour.

Place the pickled product in the convection oven for 10-15 minutes with a temperature of 235 degrees at medium speed, then lower the temperature to 150 degrees and simmer another 20 minutes. After the fat has cooled, it should be removed in the refrigerator for half an hour. All smoked ready, you can serve.

Video: smoke fat in aerogrill

In the pan (smoked "liquid smoke")

Smoking in a saucepan is probably the easiest way to make lard smoked. For this method of pickling raw materials is not necessary. For cooking, you need to take a large saucepan, put the fat, pour water. Per liter of water needed:

  • 6-7 tablespoons of salt,
  • 6-7 spoons of "liquid smoke"
  • Bay leaf,
  • bell pepper,
  • other spices.

It is necessary to cook on low heat for 45 minutes, after the finished product should dry in a ventilated room.

So, recipes for cooking smoked fat are many: as in a special smokehouse, and using conventional kitchen appliances and appliances, such as an oven, hob or convection oven. And the finished product will have an incredible taste and aroma, from which all the neighbors will come running to your table.

Benefit or harm from smoked bacon?

Now for many readers will be a bit unpleasant news, not in favor of smoked bacon. The fact is that if raw, marinated lard is useful in many ways, then smoked lard is definitely harmful to the body.

The fact is that when the temperature is lost a lot of nutrients and accumulate harmful. In addition to the pleasant taste, nothing useful remains. The exception can only be smoked in the cold. And the fact that harmful substances accumulate anyway.

In addition, this product is heavily digested by the body. Fat and so hard to digest, and smoked fat is even harder. But this does not mean that we should not eat it at all?

Of course not, otherwise we will have to give up smoked sausage, and all kinds of fried meat products. In any case, if you have a strong stomach and there are no contraindications, then in small quantities smoked fat can be eaten at home.

Again, do not abuse, and try not to use a chemical liquid, the harm will be even greater.

Choosing lard for smoking.

The easiest way to choose the thickness of fat in three fingers, and at least 4 cm. It is best to have a layer of fat in the fat. But everyone has different tastes, so it can be without a layer.

Salo take either from the sternum, or from the belly. In this case, the pieces should not be large. If the piece is large, it will be dry.

Experts recommend that when selecting a piece for hot or cold smoking pay attention to the skin. It should be soft to be well salted. There should be no dirt and bristles on top.

As for the color, it may be different, it depends on the processing method. The product itself must be exceptionally fresh. High-quality fat has a white tint. If it is yellowish, then the pork is old. Slippery surface and white mold indicate that the product is damaged. Do not save and buy a product of dubious quality.

Proper salting of lard before smoking.

To get the aromatic taste of the dish, lard must be properly prepared. At first it is pickled, and then smoked. There are two ways to salting before smoking: dry and marinade.

When salting fat for smoking at home you need to know some of the features. Experienced chefs advise not to save on salt. It is believed that pork fat absorbs only the necessary amount of spices, but you can easily out-salt it.

Whatever recipe is chosen, it is worth adding pepper peas. It will provide a pleasant aroma and will not spoil the product. Other spices before use should knead with hands or a spoon - so that as a result of smoking you get a rich taste.

But the recipes themselves are very much, but we take the classic options.

Dry salting of fat.

  • The dry method of salting does not involve the use of liquid, but only salt and spices. Cut the lard in small pieces, so it will be prepared in 2-3 days. While a piece of 2 kilograms will need more than two weeks.
  • Portions of bacon rub well with garlic, then with a mixture of salt and spices. Set the pressure on the top and put in a cool place. Before smoking it is necessary to wash off the salt from the bacon and dry with paper towels.

Council Before dry salting, lard should be soaked in water for about 3 hours. This will make the structure of the product soft, which will allow it to quickly fill up with spices. Be sure to dry the pieces before salting.

Usually after 3 days the fat is salted, I check it simply: I cut it off a little and taste it.

You can adjust the number of spices yourself to your taste, who likes to spice up, then you can add red pepper.

Pickling fat in the marinade.

The method of salting salted pork fat in the marinade will require maybe less time, and the flavor of the product will be more saturated. To prepare the brine you will need the following products:

  • cold water - 1 l,
  • coarse salt - 150 gr,
  • garlic - 5 cloves,
  • bay leaf - 2 pcs.,
  • a mixture of spices and herbs - to taste.

  • In a separate container, boil water, then add salt. When it dissolves, add chopped garlic with spices. Boil a couple of minutes, remove from heat. Cool the marinade to room temperature, top it with chopped lard. Put it under pressure and leave it in a cold place for 3 days.

Council Before adding brine, stab each piece of bacon in several places with a knife. So the meat is pickled more evenly.

The choice of material for smoking.

Nevertheless, I do not recommend to use liquid smoke, it is such a caustic thing that it becomes scary. It is better to use natural products. And what exactly we will understand right now.

The recognized classics are sawdust of deciduous trees, namely pear, apple, plum, cherry. Alder chips are also good for lard. Pine and spruce, birch is not recommended. Softwoods, will give a bitter taste and not an appetizing look, and birch will “reward” with tar taste.

Coniferous species have not always had this attitude. In Tsarist Russia, these sawdust were used for smoking, and even cones. They learned how to avoid the disadvantages of coniferous smoke: the products were wrapped in several layers of gauze. In France, smoked on pine sawdust is considered a special delight.

Tips for a variety of flavors and spicy smoked bacon:

  • Juniper branch with berries, grape twigs - an exquisite aroma for lard.
  • Any aromatic herb, plants in a dry form (laurel, nettle, mint, sage leaves) will “color” the fat with its characteristic taste.
  • Birch without bark, in a small amount, will give a beautiful color.
  • Aspen, beech, oak do not give taste, but give a good color.

Chips for smoking, namely in this form the tree is used when cooking, should be shallow, then the process of smoldering is more qualitative, which means that the fat receives the correct smoke. Suitable:

  • Wood chips These are small "cubes" of a tree. It is easy to make them: chop the log into chocks, then chop them up into squares of 2x2 cm, but no more.
  • Shavings and large sawdust. You can use waste wood processing industry, but you need to know what kind of tree sawn.
  • Small branchesfruit tree. Cut fresh branches in the garden with a pruner or hand saw.

Any material for smoking is sold in stores, but the lard is fragrant if you use freshly cut tree branches or pre-harvested logs.

Recommendations that the material should be well dried are not entirely correct. Dry sawdust instantly flashes and will not give smoke at all. It does not depend on wood type. You can achieve the necessary humidity by sprinkling, barely starting to burn a fire with water. To support the smoke will help small fresh branches or pre-soaked wood chips. Very wet, wet material is also bad - it gives a lot of soot, which is deposited on the walls of the smokehouse and fat.

Tip! The natural color of lard - white, how it will become after smoking, depends on the color of the tree. Beech, alder give dark yellow, other hardwood light yellow. Gold color gets after processing smoke from red woods.

Hot smoked version.

The hot method of smoking bacon involves cooking at high temperature and in less time. But it will require a special device in which it is necessary to maintain a constant temperature not lower than 60 degrees.

Now you can safely buy in the store a small home smokehouse. Or do it yourself, in principle, nothing complicated. Subscribe to our blog, write in the comments and we will soon prepare an article on how to make a smokehouse yourself.

  • Prepare the device. Put in it sawdust with leaves. Then place the grill and place the pickled bacon on it. Try to settle the fat at a distance so that smoke can envelop each piece.
  • Set the smokehouse on the fire and leave for an hour. Readiness of fat is determined by appearance: if it has acquired a golden color, then it is ready.

Council Do not open the lid of the smoke plant during cooking. So you break the temperature regime, which can lead to leakage of fat and loss of juiciness.

Smoke fat cold option.

Cold smoking allows you to prepare a product with a delicate texture and rich woody aroma. This is achieved due to the low temperature (15 degrees). This method will take more time and sometimes several days.

This method is no less harmful, many carcinogens accumulate in fat, but the taste is better, I like it better.

Depending on the model of the smokehouse, lay the fat on the grate or hang on hooks. Smoke enters the device through a small amount of hose.

Smoking options without a special device.

It is not always possible to purchase and use factory-made smokehouse. To achieve the aroma of the haze of fat can be using small tricks that will allow you to prepare a dish in the apartment.

At the same time, do not forget about safety, protect children from the place where you are smoking and constantly monitor the process. In any case, the result will be wonderful.

Smoked bacon in the oven.

Instead of the smokehouse, you can use the oven. It regulates the temperature, and you choose the option of smoking: hot or cold.

  • Put parchment or foil on a deep pan. Put sawdust in it, put it in the inside of the cabinet and heat it up to 90 degrees.
  • Fat spread on the grid, which is set in the oven. Close it and let the product cook for about 30 minutes.

Council For a beautiful crust, 10 minutes before readiness, increase the temperature in the oven to 120 degrees.

There is one minus. The oven then all the time smells of smoked meat. At first I thought it was cool, but then somehow it became annoying. Hardly washed the oven.

Well, that's all, We now know the general recommendations on how to cook smoked bacon at home, and it is not necessary to purchase factory smokehouse. Most importantly, it is good to pickle fat, choose fresh fat and apply sharpness.

You can also experiment with different types of wood, make mixtures, then your fat will be not only tasty, but also exclusive.

Leave comments below, subscribe to our blog, it will be even more interesting. And join us on Odnoklassniki, all for now and see you in new releases.

What you need to know about smoked bacon?

Any lard is suitable for smoking, but the product with meat layers is especially tasty. For a uniform heat treatment during hot smoked, it is recommended to cut the product into slices no thicker than 4-5 cm (for convenience, when cutting, you can measure the scamps by applying 3 fingers).

For smoking use salted product. Salo can be salted dry or by marinade. If you are planning П POPPING FAT, which should be stored for a long time, it is better to pickle in a marinade with heat treatment.

Recipe 1. Cooking fat in a hot-smoked home smokehouse

For the preparation of the product is necessary factory smokehouse of steel or stainless steel. You can familiarize yourself with the assortment of high-quality smokehouse of the brands “KEDR plus”, “Alder smoke” and LLC Privolzhsky Mechanical Plant (MPZ) in the catalog of our site.

Factory smokehouse is usually a metal container, on the bottom of which is placed wood chips. Then the device is installed on a heat source: a fire, a brazier, a gas burner, etc. The modern models are equipped with special shelves for unfolding the product, made in the form of a stainless steel grate with the ability to load into one, two or three tiers.

Salo can also be cooked in an electric smokehouse, but the resulting product is inferior in taste and flavor to lard prepared on natural wood chips.

Product preparation
  • Cooking marinade. To do this, we collect in a suitable water tank. Its quantity can be arbitrary, but sufficient so that all the pieces are completely hidden in the liquid. To better dissolve the salt water can be heated. Then they put a chicken egg in it and begin, stirring, to pour in the salt until it emerges. This is a signal to achieve the required concentration of the substance in the solution. Be careful: if the salt concentration is too high, the meat layers will become too hard.
  • Now add garlic, pepper and bay leaf. If desired, add any other spices and put the solution in a cool place until it cools completely.
  • Then we drop the pieces of bacon in the marinade, press it with a lid with a load or otherwise, and leave it in a cool place for 4 days to a week. It is necessary for effective salting.
  • After a specified time, remove the fat from the marinade, laid out on a wire rack or hung by hooks until it dries.

You can cook smoked bacon in nature or at home (smoke house equipped with a water seal system is used for smoking at home).

Procedure
  • A handful of fruit tree chips are placed at the bottom of the smokehouse (if necessary, chips from several tree species are combined in different proportions to obtain the optimum taste and aroma of the finished products). Apple chips are suitable for smoking fat.

For easy cleaning of the smokehouse, it is recommended to wrap the chips in a loose envelope of heat-resistant foil. After smoking it is completely removed from the smoke chamber, the bottom of which remains clean. Если под рукой нет фольги, можно насыпать на дно немного чистого песка.

  • Для копчения сала лучше использовать коптильни, оборудованные поддоном. Он предотвратит попадание жира на щепу, благодаря чему при копчении не будет формироваться нагар. In addition, hot air and smoke will cool slightly, skirting the pan, as a result, pieces of the product will be cooked evenly and will not burn.
  • On top of the pallet lay the grid for products. When smoked fat is not necessary to lubricate it with oil: the fat from it will prevent burning. For the preparation of a significant amount of delicacy, smokehouse models are used with the ability to load in two or three tiers.
  • Lard neatly distributed on the grates. In order for the smoke from the chips to be evenly distributed in the smoke chamber, the pieces should be laid at intervals of 1.5 - 2 cm.
  • Water trap is filled with drinking water.
  • At the fitting for the exhaust smoke put on the hose, the second end of which is placed in the hood or window.
  • Then the smokehouse is covered with a lid and placed on a fire or other heat source. Approximately 10 minutes after this, the chamber will begin to fill with smoke.
  • Cooking fat in a smokehouse installed on medium heat ranges from 30 minutes to 1 hour. It is necessary to remove the product from the smokehouse when a golden brown crust forms on the pieces. If you use a smokehouse at home, you need to turn off the stove and wait until the smoke stops.
  • Then the product should cool down completely. To achieve optimal hardness, hot-smoked lard is recommended to hold in the fridge for 1 day. After that, the product can be served at the table.
  • Ingredients
    • lard, pre-cut into pieces
    • salt
    • pepper
    • garlic
    • Bay leaf
    Product preparation
    • Cooking marinade. To do this, we collect in a suitable water tank. Its quantity can be arbitrary, but sufficient so that all the pieces are completely hidden in the liquid. To better dissolve the salt water can be heated. Then they put a chicken egg in it and begin, stirring, to pour in the salt until it emerges. This is a signal to achieve the required concentration of the substance in the solution. Be careful: if the salt concentration is too high, the meat layers will become too hard.
    • Now add garlic, pepper and bay leaf. If desired, add any other spices and put the solution in a cool place until it cools completely.
    • Then we drop the pieces of bacon in the marinade, press it with a lid with a load or otherwise, and leave it in a cool place for 4 days to a week. It is necessary for effective salting.
    • After a specified time, remove the fat from the marinade, laid out on a wire rack or hung by hooks until it dries.

    You can cook smoked bacon in nature or at home (smoke house equipped with a water seal system is used for smoking at home).

    Procedure
    • A handful of fruit tree chips are placed at the bottom of the smokehouse (if necessary, chips from several tree species are combined in different proportions to obtain the optimum taste and aroma of the finished products). Apple chips are suitable for smoking fat.

    For easy cleaning of the smokehouse, it is recommended to wrap the chips in a loose envelope of heat-resistant foil. After smoking it is completely removed from the smoke chamber, the bottom of which remains clean. If there is no foil on hand, you can put a little clean sand on the bottom.

  • For smoking fat, it is better to use smokehouses equipped with a tray. It will prevent fat from entering the chips, so that when smoked it will not form carbon. In addition, hot air and smoke will cool slightly, skirting the pan, as a result, pieces of the product will be cooked evenly and will not burn.
  • On top of the pallet lay the grid for products. When smoked fat is not necessary to lubricate it with oil: the fat from it will prevent burning. For the preparation of a significant amount of delicacy, smokehouse models are used with the ability to load in two or three tiers.
  • Lard neatly distributed on the grates. In order for the smoke from the chips to be evenly distributed in the smoke chamber, the pieces should be laid at intervals of 1.5 - 2 cm.
  • The chute of the trap is filled with drinking water.
  • At the fitting for the exhaust smoke put on the hose, the second end of which is placed in the hood or window.
  • Then the smokehouse is covered with a lid and placed on a fire or other heat source. Approximately 10 minutes after this, the chamber will begin to fill with smoke.
  • Cooking fat in a smokehouse installed on medium heat ranges from 30 minutes to 1 hour. It is necessary to remove the product from the smokehouse when a golden brown crust forms on the pieces. If you use a smokehouse at home, you need to turn off the stove and wait until the smoke stops.
  • Then the product should cool down completely. To achieve optimal hardness, hot-smoked lard is recommended to hold in the fridge for 1 day. After that, the product can be served at the table.
  • Recipe 2. Cooking smoked bacon in a cauldron (at home)

    If you do not have a smokehouse with a water seal, you can cook smoked lard in a large cauldron at home.

    Ingredients
    • fat
    • salt
    • black pepper
    • flour
    • water

    In addition, you need a bookcase for folding the product inside the smokehouse (preferably in the form of a lattice), a lid that allows you to close the container tightly, and wood chips (for smoked lard, apple chips are suitable, if not, you can use cherry chips).

    • For cooking in a cauldron, you can use marinated lard (using the method described in the first recipe), as well as dry salting lard. For its preparation, it is necessary to sprinkle pieces of the product abundantly with salt, pepper and other spices to your taste, and then remove it in a cool place for 2 weeks.
    • Before using, the pieces of dry salted lard are cleaned of salt, and the fat after soaking in marinade must be dried.
    • Then on the bottom of the cauldron stack wood chips. In order to subsequently be easy to clean the chips, you can wrap a loose envelope of heat-resistant foil. Subsequently, the ash can be easily removed from the cauldron.
    • The pieces of fat are placed on the grid and carefully placed in a cauldron.
    • Unlike factory smokehouses, equipped with a water seal system, which prevents the ingress of smoke into the premises, when using a cauldron, it will have to use improvised means. For example, flour and water can be used to make batter. It must be applied to the edges of the cover and cauldron. When closing, they must form an airtight bow, which cannot be broken until the end of the preparation of the product.
    • Then you need to light on the gas stove maximum fire (or set the maximum value on the electric stove). After 15 minutes, you must turn off the stove and leave the fat in the cauldron for 2-3 hours. At the same time the cover can not be lifted until the product is completely cool.
    • Before use, it is recommended to hold the fat for 1-2 hours in the refrigerator.

    Recipe 3. Cooking smoked fat at home with the help of liquid smoke

    With the help of a concentrated liquid smoke additive, you can cook smoked lard using a simple method that does not require much time and effort. If you comply with all the requirements and recommendations, you get a product that is slightly inferior in appearance and taste to lard prepared in a cold-smoking smokehouse.

    Recipe 4. Smoked bacon in the oven

    A distinctive feature of this recipe is the need for pre-boiling of bacon, due to which it acquires a special tenderness. The smoking time is reduced, since the semi-finished product is actually subjected to smoking. As a container for the treatment of fat smoke using a high tank or pan. Small metal rods are hung across the container, for which the product is hung with metal hooks.

    Smoked bacon at home: tricks and useful tips

    • For even cooking it is recommended to use small pieces of the product weighing up to 0.4 kg.
    • The product should exude a pleasant aroma of smoke, and not the smell of spices, so they should be added in an amount not larger than when preparing the usual salty fat.
    • You can save the delicacy for several months at normal temperature only if it is a cold-smoked product (if you cooked hot-smoked lard, it is better to wrap it in cling film and put it in the freezer).
    • The readiness of the product is determined by color: as soon as the lard has acquired a brown-red hue, smoking can be stopped.
    • If during cooking the pieces of bacon acquired an arcuate shape, they can be put up with sandpaper on a flat surface and press down with a flat-sole press (a cutting board with a weight will do). If necessary, the product can continue to marinate in this position, filling it with brine.

    At observance of the specified recommendations and a compounding you will please yourself and the relatives with a fragrant delicacy of house preparation which in appearance and tastes will surpass any purchased analogs.

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